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Chicken Puttanesca

Chicken Puttanesca

Preparation Time | 10 mins

Cooking Time | 45 mins

Servings | 6

By | Mimi Spencer - Pimped by WillPowders

This delicious gift from the med might just become a family fave. Pimped with our collagen and MCT Oil to support satiety and to make it extra nutrient dense.

Method

Step 1

Preheat the oven to 180 degrees Celsius. Heat your oil in a cast iron (oven proof) casserole dish. Add your anchovies and garlic and gently fry for 2-3 minutes, until the anchovies have melted. Avoid over browning your garlic.

Step 2

Add your cherry tomatoes, olives, capers and turn down the heat to a simmer for 5 minutes. Add in your collagen once a sauce starts to form.

Step 3

Add your chicken thighs to the tomato mixture and stir well to combine. Season well.

Step 4

Pop a lid on and place on the middle shelf of your oven. Cook for 15 minutes, then remove from the oven - give the chicken a good stir and pop back in the oven for a further 20 minutes, uncovered.

Step 5

Serve on a bed of basil leaves.

Ingredients

  • 1 tbsp of Olive Oil or MCT Oil
  • 20 Anchovy fillets (drained)
  • 4 Garlic Cloves, peeled and chopped
  • 600g of Cherry Tomatoes
  • 3 tbsp of mixed Olives (avoid ones marinated in veg or seed oils)
  • 2 tbsp Capers (rinse if salted)
  • 12 skinless, on the bone Chicken Thighs
  • 6 large scoops of Collagen
  • A bunch of fresh Basil (remove stems)
  • Salt and Pepper

Featured Products

Chicken Puttanesca
Bovine Collagen Peptides Powder

Bovine Collagen Peptides Powder

£23.00
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per 
Pure MCT Oil

MCT Oil

£23.00
Unit price
per 
WillPowders scoop an iridescent double ended measuring spoon with 15 ml and 5 ml measurements

The Scoop

£12.00
Unit price
per 

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